Beef, beef, and more beef - offset

[philpom]

It's that time of year when we dig deep in to the chest freezer and make some room.

I have found a great and reliable source for these very meaty beef short ribs, found 3 pounds floating around. Just Montreal seasoning on these.

Quick shot of a prime rib roast rib cap I removed from our Christmas dinner and froze. Again, just Montreal seasoning. I'll reserve this for lunches this week!

Last is a nice big chuck roast, this didn't come out of the freezer but Mrs. philpom said to take my pick of the 2 in the beer fridge and cook it so..... this was seasoned with Rojo fajita seasoning and hard-core carnivores limited eddition jalapeno salt. It's still on the smoker. More lunches and probably a dinner down the road.

Today I used mostly post oak with a tad bit of hickory here and there.

I don't normally post sides, ( it's all about the meat rigjt?) But I will today.

Pesto Mac and cheese

4 cheese mac and cheese

Eh, boxed brownies, sure, why not?

The Mrs is working on a pan of carrots, kale, and beets from the garden now. Food coma here I come!

Happy cooking y'all.

 

[JIMSMOKES]

Dang marry me smoke ring there! Can I just lick the plate?

 

[JLinza]

Lookin darn good

 

[texomakid]

That's really beautiful. I can't believe those burnt end bites didn't make the carousal. That is truly a great photo of smoked meat.

 

[philpom]

Finished cutting up the rest of these beef ribs, got the veggies done and pulled that roast off the smoker. I'll cube that up for lunches later today.

Dang that looks good, it was good for dinner last night and again for lunch today.

And I ate too many of those brownies!

 

[luvcatchingbass]

Looks great

 

[jcam222]

All looks fantastic

 

[philpom]

Thanks everyone, I need to buy 15 pounds of these ribs and toss them on the smoker. Would be great for a party and only takes about 4 to 5 hours to get them ready.

I served these dry but a spicy Q sauce thinned with some apple cider vinegar would be amazing. I think I like these better than if they were still in a plate.

 

[in. pred]

holy moly!!! thats outstanding!!! but there really isnt a word for what ive seen here today!! holy moly! i could crawl through this screen to get at that man.

 

[indaswamp]

Mouth. Watering!

Beautiful beef there guy!!!!

 

[philpom]

Mouth. Watering!

Beautiful beef there guy!!!!

Thank you. The ribs are gone but I cooled the roast overnight to slice and cube for lunches. I'll get some pics of that up. It also turned out fantastic.

 

[philpom]

Dang marry me smoke ring there! Can I just lick the plate?

I'd share!

At the start of the smoke when the smoke ring forms I ran the Gen 2 with post oak that has only been seasoned for about 3 months. Better smoke ring that way. Nothing throws down a smoke ring like an offset in my opinion.

 

[Chris_in_SoCal]

That looks like a great meal. I am sure no one had any complaints about it.